.

Pin It :-)

Tip Your Waitress

Blog Roll

News From Naomi

Hello All,
I have been hard at work updating my online content. It has been a lot of work. I am taking a break from publishing desserts and high calorie treats. For the next few months I will be focusing on healthier options, and incorporate a little bit of my workout information as well. For the next few months it is all going to be about good sources of protein, portion size, and nutrition.

If there is anything in particular you would like me to make, send me an email.

Of all the
recipes that I have made, I am most famous for my cheesecakes. I was living in
Brooklyn New York when I made my first cheesecake. After collecting three
different cheesecake recipes, compiled my grocery list, I headed off to the
Kosher grocery store just down the street.

I was
surprised that the recipes called for Philadelphia cream cheese. I thought that
cheesecakes called for some other kind of cheese. I made all three cheesecakes
in one evening.

My roommate said, “wow, you are serious about this, aren’t you?”

Well of
course, if one wants to learn how to do something well, one must be serious
about it.

Of the three
cheesecakes, two of them were perfect, and the third was not so perfect...

Cheesecakes
are perfect, pretty little desserts. They can be sleek, fluffy, creamy, fruity
or rich. There are so many varieties of cheesecake, I could write a year’s
worth of cheesecake recipes.

In the
following years, I made about twenty more different cheesecakes. One thing to
remember is that these treats are very high calorie. They are treats that I
enjoy making for other people (mostly because of how much others appreciate my
desserts), but personally, I prefer my desserts to be 150 calories or less.

Some
cheesecakes, I made my own gram crust. Other cheesecakes I made without a
crust. I toyed with the idea of starting a cheesecake business in Mexico City,
but then scraped the idea realizing that it would only be accessible to some
people. Plus - Mexicans like their desserts with a little more spice than a
cheesecake can afford.

There are a
few rules to follow when you make a cheesecake

1. Remember it is a baked custard –
do not beat the batter. This will incorporate air into your batter and it will
fall flat in the oven. You might end up with a big depression in the middle of
the cake after you pull it out of the oven.

2. Use a spring form pan. This
makes for easy removal and easy decorations. They are usually round, but come
in different sizes. So you can make individual tiny cheesecakes, or great big
cheesecakes.

The New York
Cheesecake recipe below is what I consider to be the ‘cheesecake standard’. If
you master that recipe, then you can start manipulating your cheesecake recipes
to whatever you like. Just remember – Do not overbeat the batter and use
a spring form pan. In fact, just incorporate all of the ingredients with a
basic wooden spoon. Do not even use a mixer.

In a medium
bowl, mix graham cracker crumbs with melted butter. Sometimes I like to add a
pinch of chocolate, or a pinch of vanilla extract. But, it is entirely up to
you.

Press onto
bottom of spring form pan.

In a large
bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in
the eggs one at a time, mixing just enough to incorporate. Mix in sour cream,
vanilla and flour until smooth. (Remember
my advice – use a wooden spoon and keep the mixer in the cupboard.) Pour
filling into prepared crust.

Bake in
preheated oven for 1 hour or until a toothpick comes out dry. Let your
cheesecake sleep in the oven for the next five or six hours. This will prevent
cracking. After that six hour period is up, take your cheesecake and gently
place it in the refrigerator overnight.

Next
Morning: remove your cheesecake from the spring form pan. Now comes the fun
part! The toppings and decoration.....